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Passover Onion Biscuits
Source: Recipe from Vegetarian Celebrations ~ Festive Menus for Holidays and Other Special Occasions, Updated Edition, ©1990, 1996 by Nava Atlas. Recipe submitted by Marilyn Helton.

From Marilyn: "These moist little biscuits are great with soups."

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 89.6
Total Carbs 11.7 g
Dietary Fiber 0.6 g
Sugars 0.6 g
Total Fat 4.2 g
Saturated Fat 0.4 g
Unsaturated Fat 1.0 g
Potassium 0.0 mg
Protein 2.2 g
Sodium 127.8 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  canola oil
1 cup  fresh chopped onion
1 cup  cold water
0 1/4 cup  canola oil
2 cup  matzoh meal
2 each  eggs
1 each  egg whites
1 tsp  salt
1 tbsp  fresh dill weed
2 tsp  poppy seeds
  1. Preheat oven to 350°F.
  2. Heat the oil in a small skillet. Add the onion and saute over moderate heat, stirring frequently, until lightly browned.
  3. Remove from heat.
  4. Combine the boiling water and oil in a mixing bowl. Stir in the matzo meal, a little at a time, until smoothly combined with the water and oil.
  5. Stir in the eggs, followed by the onions, and all the remaining ingredients.
  6. Form into 1-1/2-inch diameter balls.
  7. Flatten slightly and arrange on a baking sheet or two, which have been sprayed with nonstick vegetable spray. Bake for 25 to 30 minutes, or until golden.
  8. Cool on a rack. Serve warm.
  9. Store any biscuits not used immediately in a tightly sealed plastic container.
  10. Makes 20 to 22 biscuits (nutritional analysis is based on a total count of 20 biscuits).

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